Last week, Mary Catherine Rhodes brought a treat for those of us who are doing a Ladies Bible Study at First Baptist. It was so delicious that we all asked her to bring the recipe, so now I am sharing it with you. She said to tell you she got it from a friend too.
Like I told you a couple of weeks ago, lots of recipes I use come from a friend, who got it from a friend…etc.
Thought this would be perfect for Halloween parties.
1 box yellow cake mix
2 sticks butter (not margarine)
8 oz. cream cheese
15 oz. can of pumpkin
16 oz. box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Mix cake mix, 1 stick melted butter and one egg. Press in bottom and up the sides of a 9×13 pan. Mix can of pumpkin (not pumpkin pie mix), powdered sugar, three eggs and spices (can use 1 Tablespoon pumpkin pie spice instead). Soften cream cheese and other stick of butter and add to pumpkin mixture. Pour on top of cake mix layer and bake at 350 degrees for 40-50 minutes. Don’t worry, the center will still jiggle as it should be gooey when set.
Allow to cool completely then cut into squares or bars.
Variations: For Pineapple or Banana Gooey Butter Cakes substitute a 20 oz. can of crushed pineapple OR two very ripe mashed bananas for pumpkin. For Peanut butter Gooey Butter Cakes, substitute chocolate cake mix and 1 cup peanut butter.